Introduction
This creamy milk cake is a delightful dessert that combines the richness of various milks with a soft, airy cake base. Perfect for celebrations or casual get-togethers, this dessert will impress your guests with its luscious texture and just-right sweetness. Ideal for those who enjoy a sweet treat without being too overwhelming, it’s sure to become a favorite in your recipe collection.
Detailed Ingredients with measures
For the cake:
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 4 large eggs
– 1 cup sugar
– 1/3 cup milk
– 1 teaspoon vanilla extract
For the milk soak:
– 1 can (12 oz) evaporated milk
– 1 can (14 oz) sweetened condensed milk
– 1 cup whole milk
For the topping:
– 1 1/2 cups heavy cream
– 3 tablespoons powdered sugar
– 1/2 teaspoon vanilla extract
Optional:
– Cinnamon for garnish
– Fresh berries for serving
Prep Time
Prep time for this dessert is approximately 20 minutes, allowing time for baking and preparation of the milk soak.
Cook Time, Total Time, Yield
Cook time is around 30-35 minutes. After refrigeration for at least 3 hours (preferably overnight), the total time for this recipe exceeds 4 hours. This recipe yields a generously portioned cake, serving around 12 people.
Delight in this creamy milk cake, savoring every bite as the flavors meld together, promising a satisfying end to any meal.
Detailed Directions and Instructions
Bake the Cake:
– Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
– In a bowl, combine the flour, baking powder, and salt.
– In a separate bowl, beat the eggs and sugar until light and fluffy.
– Add the milk and vanilla extract to the egg mixture; mix well.
– Gradually fold in the dry ingredients until just combined.
– Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Milk Soak:
– Allow the cake to cool for 15-20 minutes.
– Poke holes all over the cake using a fork.
– In a bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk.
– Slowly pour the milk mixture over the cake, ensuring it seeps into the holes.
– Refrigerate the cake for at least 3 hours, preferably overnight.
Prepare the Topping:
– Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
– Spread the whipped cream evenly over the chilled cake.
– Optionally, sprinkle with cinnamon and top with fresh berries.
Notes
Storage:
– The cake can be stored in the refrigerator, covered, for up to 3 days.
Variations:
– You can substitute the whole milk with almond or coconut milk for a dairy-free option.
Serving Suggestions:
– This cake pairs well with coffee or tea and can be served as a delightful dessert for gatherings or celebrations.
Cook techniques
Mixing Dry Ingredients
When preparing the cake batter, always combine all-purpose flour, baking powder, and salt in a bowl first. This ensures even distribution of the leavening agent and salt throughout the flour, leading to a more uniform cake texture.
Beating Eggs and Sugar
Beat the eggs and sugar together until the mixture is light and fluffy. This process incorporates air into the batter, which contributes to a lighter and more tender cake.
Folding Dry Ingredients
When incorporating the dry ingredients into the wet ingredients, use a gentle folding technique. This minimizes gluten development, keeping the cake tender rather than dense.
Cooling and Soaking the Cake
After baking, allow the cake to cool before poking holes for the milk soak. This step is crucial as it allows some moisture to escape and ensures the milk mixture seeps into the cake properly without making it too soggy.
Whipping Heavy Cream
Whip the heavy cream with powdered sugar and vanilla extract until it forms soft peaks. This is a key technique for achieving a light and airy topping that pairs well with the dense cake.
FAQ
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cake. It’s advisable to use a mixture of both for better texture.
How long should I let the cake soak in the milk mixture?
Refrigerate the cake in the milk mixture for at least 3 hours, but overnight is preferable for maximum flavor and moisture absorption.
Can I use a different type of milk for the soak?
Yes, you can substitute evaporated milk or whole milk with any milk of your choice, like almond or oat milk, although this may alter the flavor and texture slightly.
What if I don’t have heavy cream for the topping?
You can substitute the heavy cream with a whipped topping or make a lighter version with half-and-half, but the texture and flavor will differ.
Is there a gluten-free option for this cake?
Yes, you can use a gluten-free all-purpose flour blend, but make sure it contains xanthan gum or add it separately for a better structure.
Conclusion
This creamy milk cake is a delightful treat that balances richness with moderate sweetness, perfect for indulgence on special occasions or as a comforting dessert. Its moist texture and luscious topping create a memorable experience for any dessert lover.
More recipes suggestions and combination
Chocolate Milk Cake
Add cocoa powder to the flour mixture for a rich chocolate flavor, and pair with chocolate ganache as a topping.
Coconut Milk Cake
Replace whole milk with coconut milk in the milk soak and top with shredded coconut for a tropical twist.
Caramel Milk Cake
Drizzle caramel sauce over the whipped cream topping and add crushed caramel candies for an extra sweet finish.
Berry Milk Cake
Incorporate mixed berries into the cake batter for a fruity surprise and use berry compote as a topping.
Coffee Milk Cake
Mix instant coffee granules into the milk for the soak, and serve with a coffee-flavored whipped cream.
Lemon Milk Cake
Add lemon zest to the batter and replace some of the milk with lemon juice for a refreshing citrus flavor.
